At Olli Salumeria, we make artisanal slow-cured meats based on original 160-year-old family recipes that were handed down over 4 generations to our founder, Oliviero “Olli” Colmignoli. Our products are made with pork from pigs raised on family-owned sustainable farms.

Our Pork

Good salumi is directly affected by the quality of the pork, and we go to great lengths to obtain the best pigs available in the USA. The pigs are humanely pasture-raised and are fed all-vegetarian feeds (antibiotic-free and never fed animal by-products).

THE REAL CURE

We achieve the most gentle curing process possible, preserving the superior quality of our heritage-breed pork. The process begins by hand-rubbing the meat with carefully mixed spice blends. They are then cooled for a while to allow the salt and spices to penetrate. We carefully monitor temperature and humidity while curing, maintaining very low temperatures (never exceeding 70° f).

Products are hung in nets or laid on racks for drying, where they are closely monitored for appearance, taste and water activity (moisture levels) in our state-of-the-art curing rooms. Every product is individually lot-tracked so we can easily pinpoint farm origin and other characteristics.

The Products

Our product range includes dry-cured salami, such as Calabrese, Molisana, Napoli and Norcino. We also produce a full (and always growing) range of whole cured meats, including Prosciutto, Coppa, Speck and Lomo. In addition, we’re excited to present our range of Italian-style cooking fats, including Pancetta, Lardo and Guanciale, which are gaining a lot of popularity among chefs and are an essential ingredient in authentic Italian preparations.

Late Summer’s Bounty-Pairing Organic Salami

What’s New at Olli?

Since our founding, we have been providing all natural salami based on 160-year old recipes passed down through Oliviero Colmignoli’s family. Salumi is what we know best. We also know that good salumi is directly affected by the quality of pork; thus we go to great lengths to craft a farm-fresh product, using only pork from humanely raised, heritage-breed pigs from sustainable family-owned farms. Recently, though, we’ve been itching to create something new. “GMO” and “organic” are two words circulating the food industry at the moment, and although we’ve been producing a product sourced from compassionate, pasture-raised farms, the USDA is very specific about what can and cannot be labeled certain ways. And while all of our Olli products are free of gluten, treenuts, peanuts, milk products, eggs, soy, fish and shellfish, we wanted the USDA blessing to add certified organic to the list. As mentioned in our recent blog post, the term “organic” is hard to define since the definition of humanely, organically, or naturally raised seems to be a personal interpretation. Charcuterie speaking, organic meat comes from animals that have been raised on farms that follow a strict set of guidelines. Key requirements include: – Must be raised organically on certified … Continued

It’s What’s On the Label

As you browse the aisles or your local mega-grocery, you will see a variety of labels that advertise and trumpet the “naturalness” and wholesome nature of the product. But these can be extremely misleading.